Blender Chicken Pot Pie

2 whole eggs
2 cups of milk
1 cup of vegetable oil
10 tablespoons of wheat flour
50 g grated Parmesan cheese
2 cubes of beef bouillon
1 tablespoon of baking powder
2 tablespoons of vegetable oil for sautéing
1 cooked and shredded chicken
1 chopped onion
1/2 kg corn kernels (canned or fresh)
1 can of peas (canned or fresh)
salt to taste
2 cups of shredded mozzarella cheese

Eggs, milk, vegetable oil, wheat flour, baking powder, salt, and mozzarella cheese are commonly found in the dairy and baking aisles of any supermarket. Onion, corn, and peas can be found in the produce section (fresh) or in the canned goods aisle of supermarkets. Parmesan cheese is available in the cheese section of most supermarkets. Shredded chicken can be prepared from a whole chicken or chicken breast, or you may find pre-cooked shredded chicken in some larger supermarkets or butcher shops. Beef bouillon cubes are typically found in the soup and broth aisle or the international foods section of supermarkets. For a Brazilian touch, look for these ingredients at Latin or Brazilian specialty stores, which often carry a wider variety of seasonings and related products.

This is a classic and practical blender pie recipe, ideal for those looking for a delicious and uncomplicated meal. The base is made in the blender, ensuring a light and homogeneous batter, while the shredded chicken filling with corn and peas brings an irresistible flavor.

Perfect for a quick lunch, light dinner, or to serve at an afternoon snack, this pie pleases all palates. The combination of the fluffy batter with the flavorful filling makes it a sure choice for various occasions, being an excellent option to use leftover cooked chicken.